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Black Bean Vegetable Soup Recipe

Recipe By Esha Purswani

Ladle up this Black Bean Vegetable Soup and treat yourself to an incredibly flavorful soup loaded with beans and hearty veggies. A vegetarian soup that is good for the soul and will leave you filling full and satisfied.  Such a filling soup! This vegetarian main dish or appetizer is packed with fiber and tons of veggies.

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1hr 50minstotal
1hr 50m.total
Black Bean Vegetable Soup
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Ingredients for Black Bean Vegetable Soup Recipe

  • 1/4 g Yellow onion chopped
  • 0.13 cup Corn
  • 0.13 cup carrots peeled chopped
  • 0.13 cup Green pepper chopped
  • 3/4 g Cloves garlic minced
  • 1/2 Packet 2 can black beans rinsed and drained or2 cups (175g) black beans soaked at leadt 6-7 hours overnight or at least 1/2hour in hot water
  • 1/4 Cups 4 cups vegetables broth
  • 1 cups vegetable broth 3 cups for soupy
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Pepper
  • 0.13 teaspoon Cayenne
  • 1/2 teaspoons Lime juice
  • As Required For Ganishing Cilantro and sour cream for garnish optional
  • 3.75 g 15 oz (175.1 g) can diced tomato
  • 1/4 tsp Oregeno
  • 0.06 tsp Black pepper
  • 0.19 tsp Paperika
  • 0.13 tsp 1tsp red chilli powder blend or1/2tsp chipotle powder or both
  • As Required For Ganishing Cilantro
  • As Required For Ganishing Avocado
  • As Required For Ganishing pepper flakes for garnish

Directions: Black Bean Vegetable Soup Recipe

  • STEP 1.Soak the black beans if you haven't already while you prep ingredients and start cooking.
  • STEP 2.Start the IP on saute. Add oil, onion, garlic, and a pinch of salt and cook until translucent. Deglaze with broth if needed. Add the spices and salt and mix in.
  • STEP 3.Add tomato and mix in and cook for a minute.
  • STEP 4.Add the drained beans and water/broth and mix really well to pick up any stuck bits.
  • STEP 5.Close the lid. Pressure cook for 35 mins. (40 mins if you didn't soak the beans overnight)
  • STEP 6.Pressure cook for another 10 mins if the beans are not done to preference.
  • STEP 7.Add lime juice, taste and adjust salt and flavor. Blend 2 cups of the soup and mix it in. Bring to a boil and serve hot.
  • STEP 8.Store: Refrigerate up-to 4 days
  • STEP 9.NOTE:-
  • STEP 10.When it comes to black bean soup, there is nothing better than an epic shower of toppings that you can pick and choose from. Chopped herbs like cilantro, creamy chunks of avocado, pepper flakes, scallions, a dollop of vegan cashew cream/ vegan sour cream. Maybe something crunchy like crispy fried onions.
  • STEP 11.You could use water instead of broth
Nutrition
value
286
calories per serving
8 g Fat43 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    43g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    43g
  • Fiber
    4g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    83mg
  • Iron
    2mg
  • Vitamin A
    595mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    56mg
  • Manganese
    < 1mg
  • Phosphorus
    264mg
  • Selenium
    36mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Esha Purswani